1 lb. boneless chicken breasts, cut up
2 (15 oz. each) chicken broth (Swanson)
1/2 cup uncooked regular long-grain white rice
1 tsp. ground cumin
1 (11 oz.) can Mexican-style corn
1 cup chunky salsa (I use Pace)
1 tbsp. chopped fresh cilantro
2 tbsp. lime juice
crisp tortilla strips (recipe below)

Spray saucepan with non-stick cooking spray (Pam) and heat 1 minute. Add chicken and cook until browned, stirring often. Add broth, rice, and cumin. Heat to a boil. Cover and cook over low heat for 20 minutes.

Stir in corn, salsa, cilantro and lime juice and heat through. Top with crisp tortilla strips.

CRISP TORTILLA STRIPS:

4 corn tortillas, cut into thin strips

Preheat oven to 425°F.

Cut tortillas into thin strips and place on baking sheet. Spray with non-stick cooking spray (Pam). Bake at 425°F for 10 minutes or until golden.

Submitted by: AW